Prawn Laksa

prawn laksa

Prawn Laksa

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This Malaysian soup is very popular throughout Southeast Asia
Servings: 4
Calories: 270
Prep Time 30 minutes


  • 4 1/2 oz rice noodles
  • low fat cooking spray
  • 4 shallots sliced
  • 2 teaspoons ready prepared 'fresh' lemongrass
  • 2 teaspoons finely grated fresh root ginger
  • 7 floz reduced fat coconut milk
  • 7 floz vegetable stock
  • 4 teaspoons Thai red curry paste
  • 1 tablespoon Thai fish sauce or light soy sauce
  • 1 lb large peeled prawns defrosted if frozen
  • 1 tablespoon chopped fresh coriander
  • finely sliced red chillies and chopped fresh coriander to garnish


  • Put the rice noodles into a bowl, cover them with boiling water and soak for 4 minutes.
  • Meanwhile, lightly spray a wok or large frying pan with low fat cooking spray and saute the shallots for about
  • 3 minutes, until softened. Add the lemongrass, ginger, coconut milk, stock, curry paste and fish sauce or soy sauce. Heat until almost boiling.
  • Add the prawns to the wok or frying pan with the chopped coriander and cook gently for 2 minutes. Add the drained noodles and cook for a further 2 minutes, until they are heated through.
  • Serve the laksa in four warmed, shallow bowls, garnished with sliced chillies and coriander.
Calories: 270 kcal
Carbohydrates: 35 g
Protein: 18 g
Fat: 5g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 1205 mg
Potassium: 239 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1110 IU
Vitamin C: 3 mg
Calcium: 85 mg
Iron: 1 mg
Ingredients Fish & Seafood, Prawn
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